Ｂａｄ Ｔｉｐｓ🔸https://linktr.ee/badtips
𝕽𝖊𝖖𝖚𝖊𝖘𝖙𝖘 👉🏾 badtipsaudio@gmail.com


⏬𝐁𝐔𝐘 𝐘𝐎𝐔𝐑 𝐌𝐔𝐒𝐈𝐂 𝐓𝐎 𝐒𝐔𝐏𝐏𝐎𝐑𝐓 𝐀𝐑𝐓𝐈𝐒𝐓𝐒 & 𝐋𝐀𝐁𝐄𝐋𝐒⏬



Scarlett - Three Faces
Couvre x Chefs, 2025
𝓑𝓾𝔂 👉🏾 https://orcd.co/scarlett-three-faces

🔴 𝔽𝕠𝕝𝕝𝕠𝕨 𝔸𝕣𝕥𝕚𝕤𝕥
https://soundcloud.com/ohgodscarlett
https://www.instagram.com/ohgodscarlett/
https://ohgodscarlett.bandcamp.com/
https://linktr.ee/ohgodscarlett

🔵 𝔽𝕠𝕝𝕝𝕠𝕨 𝕃𝕒𝕓𝕖𝕝
https://couvrexchefs.com
https://soundcloud.com/couvrexchefs
https://www.instagram.com/couvrexchefs
https://couvrexchefs.bandcamp.com/

free download

𝖕𝖗𝖊𝖒𝖎𝖊𝖗𝖊#321 📢 Scarlett - Third Vision [Couvre x Chefs]

EPISODE 1: "Every Bite Counts"
We speak with David Martin, Hotel Services Manager and Executive Chef Manager for St Vincents Care NSW and VIC - and Harry Shen, Head Chef for St Vincents Care in Kew about their new approach to raising the standards of food in Aged Care offering a culinary standard that rivals fine dining.

== Episode sponsored by Bega Foodservice ==

Inside Culinary Care | EP 1 - David Martin & Harry Shen

Enjoying the good weather? Could you retire to the warmth?
Risky driving habits. How many pics do parents take in the 1st year?
Things chefs never pre-make. And Martha vs Sydney and other celeb stuff.

Apr 24/25 Craig & Lucky On Demand

Yuji y Todo (feat. AB)

Transforma tu talento culinario en libros, cursos y apps con Chefs.Casa. Llega a audiencias globales y genera ingresos pasivos.

La Guía Esencial del Chef Autor

MORNING WOOD 8 - Mark Eteson (UKG & House Set)

Asian Heritage Chefs in White House History: Cooking to the President’s Taste
with Adrian Miller and Deborah Chang

Come join us to hear about the virtually unknown history of the many Asian heritage chefs who have prepared meals for U.S. presidents extending back more than a century and continuing to the present day. Yet many of their names are largely unknown.

Our speakers, Adrian Miller, a two-time James Beard Award-winning author, and culinary authority Deborah Chang, will present stories from their just-published book, Asian Heritage Chefs in White House History: Cooking to the President’s Taste.

Their book uncovers the stories of these chefs who hailed from China, Japan, the Philippines, South Korea, and Thailand; they were instrumental in preparing meals at state dinners, on presidential yachts, and at Camp David.

During the presentation, Adrian and Deborah will spotlight five chefs they featured in their book, Their discussion will begin with the early immigrants who served on presidential yachts, and then delve into the life of Lee Ping Quan, the chef who served Presidents Harding and Coolidge. Their story will continue with the experiences of chefs at presidential retreats, rounding out with profiles of current and former White House chefs.

Deborah, who adapted sixty recipes for today’s home kitchen, will also share insights on how these chefs have influenced fusion cuisine and American classics.

Adrian Miller is a food writer and attorney. A two-time James Beard Award winner, his books include Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas, and Black Smoke: African Americans and the United States of Barbecue. He received his A.B. in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. In 2022, he was awarded an honorary doctorate from the Denver Institute for Urban Studies and Adult College. From 1999 to 2001, Adrian served as a special assistant to President Bill Clinton with his Initiative for One America and went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. Since 2013, Adrian has been the executive director of the Colorado Council of Churches. A certified barbecue judge, Adrian lives in Denver, Colorado.

Deborah Chang, a former attorney, graduated from the Napa Valley Culinary School, cooked at numerous Bay Area restaurants, created award winning recipes for Diamond Crystal Kosher Salt and the National Peanut Board. She was born and raised in a suburb of Detroit, Michigan, where she wondered why almond chicken was the most popular dish at her parent’s restaurant, Dragon Inn. She is a graduate of Stanford University and the Michigan Law School. Her career has included being an attorney, a tech executive, and most recently a career counselor.

***

Recorded via Zoom on May 21, 2025

CONNECT WITH CULINARY HISTORIANS OF CHICAGO

✔ MEMBERSHIP
https://culinaryhistorians.org/membership/

✔ EMAIL LIST
http://culinaryhistorians.org/join-our-email-list/

✔ S U B S C R I B E
https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w

✔ F A C E B O O K
https://www.facebook.com/CulinaryHistoriansOfChicago

✔ PODCAST
2008 to Present
https://culinaryhistorians.org/podcasts/

By Presenter
https://culinaryhistorians.org/podcasts-by-presenter/

✔ YOUTUBE
https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w

✔ W E B S I T E
https://www.CulinaryHistorians.org

White House Asian Chefs with Adrian Miller and Deborah Chang

To mark 20 years of Design Matters, Debbie Millman revisits standout moments with Julia Turshen, Christina Tosi, Gabrielle Hamilton, Fanny Singer, and Will Guidara—voices who reimagined how we cook, write, and welcome. From recipe testing as poetry to tinkering with desserts, from building a neighborhood bistro to building a culture of “unreasonable hospitality,” these excerpts show how design shapes flavor, service, and the shared joy of a good meal.

20th Anniversary celebration with culinary creatives Julia Turshen, Christina Tosi, Gabrielle Hamilton, Fanny Singer, and Will Guidara

Chef Patrick O'Connell of the renowned Inn at Little Washington on turning a run-down stretch of rural Virginia into a three-star Michelin destination. Recorded for an audience at the Virginia Museum of History & Culture.

Chef Patrick O'Connell

Lors du Festival du Livre Gourmand de Périgueux, Claire Bergé-Lefranc et Benoist Husson ont offert un moment suspendu, à mi-chemin entre confidence culinaire et coulisses de création. L’un est fondateur de KidSono — une société spécialisée dans l’audio jeunesse — l’autre cheffe et fondatrice du traiteur Chicken Bacon Lettuce. Ensemble, ils racontent cette aventure singulière : Madeleine de cheffes, un podcast devenu livre jeunesse publié chez Gallimard Jeunesse.

À Périgueux, “Madeleine de cheffes” dévoile les recettes d’enfance qui changent tout

Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork and scholarship, though geared to an informed popular audience. We welcome everyone to gather at our table to share food, drink and their life’s culinary experiences.

If you would like to contact us, please e-mail us at CulinaryHistorians@gmail.com

spreading boundless creativity since 2020.
𝗰𝘂𝗿𝗮𝘁𝗲𝗱 𝗯𝘆 𝗴𝗯𝗼𝗶
𝖗𝖊𝖖𝖚𝖊𝖘𝖙𝖘 👉🏾 badtipsaudio@gmail.com

Convertimos tu talento culinario en libros, cursos y una presencia digital que llegue a miles de hogares alrededor del mundo.

Le Multivers du Livre. Le Journal pour professionnels et curieux
actualitte.com

Design Matters by Debbie Millman features interviews with designers, artists and cultural leaders, including Lawrence Weiner, Barbara Kruger, Malcolm Gladwell, Eric Kandel, Stefan Sagmeister, John Maeda, Jonathan Hoefler and Tobias Frere-Jones, Michael Arad, Milton Glaser, Massimo Vignelli, Paula Scher, Steven Heller, Jonah Lehrer, among others.

In 2011, Design Matters received the People’s Design Award from the prestigious Cooper-Hewitt National Design Awards.

Subscribe to Design Matters for free on iTunes, where new episodes are uploaded weekly: http://itunes.apple.com/us/podcast/design-matters-debbie-millman/id328074695

Welcome to FoodRadio - Your easy way to keep up to date with the food service industry with chef interviews, business inspiration, food trends, industry news, product spotlights… hosted via our interactive e-magazine: www.foodservicerep.com.au

Contact: chaz@bluebirdwood.com

Originally from the U.K., Mark Eteson has been DJing since 1999, touring for over a decade in the golden era of trance, producing and releasing music on esteemed labels such as Anjunabeats, Armada and Garuda, collaborating with legends such as Above & Beyond and Paul van Dyk. 

In 2013, Eteson decided to make a move to the entertainment capital of the world, Las Vegas, after signing an exclusive residency with Hakkasan Nightclub. As the music industry in Las Vegas soared to new heights, so did Eteson, constantly evolving to the changing preferences of the audience and their thirst for new content.

In December 2020, he embarked on his most ambitious project yet, HOUSE of LEAVES — an immersive live-music experience that spins a fresh nightlife narrative. In partnership with Bluebird Wood Enterprises, Eteson stepped into the world of music-event production, taking an innovative approach, fusing art and theater from concept to creation: YOU are part of the story as the music guides you through some of the most unique venues in the World.

In Oct 2024, Eteson launched a concept of 5 years in the making, 'THE STORY of EVERYTHING'; a visual odyssey through the history of the Universe and consciousness, described by Gareth Emery as 'Planet Earth on steroids'. Premiered in the Palms Casino IMAX theatre, the hybrid movie has won 2 film festival Laurels, and featured a Dolby Atmos soundtrack with a 90-min score, performed live by Mark.  The Future is Now.

The business of culture. The culture of business. Policy; media & tech; entrepreneurs and more.

New tracks tagged #chefs